Blueberry Wine, Day 12

I went ahead and racked to the secondary. PA is still 4.5%

Purplish, but not grapey

Bubbling slowly . . .

Blueberry Wine, Day 9

Fermentation stuck at about 6% potential alcohol for the last couple of days (and was never very vigorous), so I decided to send in the marines.

The stormtroopers of yeast

I dissolved a packet of Red Star Premier Cuvee dry yeast dissolved in a 1/4 cup of warm water. These beasties are supposed to have a high tolerance for environmental conditions and ferment aggressively. 

Go get 'em fellas!

Blueberry Wine, Day 4

Yesterday I added the sugar, acid, nutrient, then twelve hours later I mixed in a crushed campden tablet.
I measured the potential alcohol at 13.5% and today I pitched the activated Red Star Pasteur Red dry yeast.
Looking good, meanwhile the pineapple wine keeps bubbling gently along . . .

Blueberry Wine, Day One

As the pineapple wine bubbles away in the secondary, I start a new batch. This is the recipe I'm using (cobbled together from multiple sources):
50 oz. Frozen Wild Blueberries
9 oz. dark raisins, soaked in warm water, then chopped in the blender.
1 pkg. Red Star Pasteur Red dry yeast
3 1/2 quarts of water (including the raisin soaking water)
2 lbs sugar
1 1/2 tsp Acid blend
1 tsp Wyeast yeast nutrient
1/2 tsp pectic enzyme.

Wild Blueberry Must

I started today by bringing the water to a boil, then pouring it over the blueberries and chopped raisins which are in a straining bag in the primary fermenter.
I'm going to let that steep, covered for two days before I continue with the rest as recommended in an article by Jack Keller in the August/September 2013 issue of WineMaker.
+Jack Keller